Filling / Topping

Method

Mixthe eggs, oil, water and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Divide the mixture equally between six small bowls and colour each one with a different colour using the food gels.

Pourthree of these into each of the greased cake tins and pop the other three bowls into the fridge.

Bakethe sponges in the center of the oven for 25 minutes or until a rounded knife inserted into the center of the cake comes out clean, then allow to cool on a cooling rack. Clean the cake tins, re-grease and line.

Pourthe rest of the three mixtures into the tins and bake for a further 25 minutes as before.

Spread

a layer of icing between each sponge when cold and sandwich them together. Spread the rest over the sides and top of the cake.